We love these strawberry yogurt muffins! They are moist, flavorful, and simple to make. Yogurt guarantees a light and airy texture, while fresh strawberries make these muffins taste amazing.
Related: See 12 must-try muffin recipes our family makes over and over again!
How to Make Strawberry Yogurt Muffins
These strawberry muffins are perfect for breakfast, mid-morning, or an afternoon snack. They’re packed with strawberries and yogurt. You can use plain, but for even more flavor, try strawberry yogurt. The muffin batter comes together quickly and requires no fancy equipment. Just a couple bowls, a whisk, and a spoon. You might also enjoy these chocolate muffins with strawberries mixed into the batter.
Make the muffins by combining flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine strawberry yogurt with an egg and melted butter. Combine the wet ingredients with the dry, then add lots of fresh strawberries.
When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
Once the strawberry muffins have cooled, we make a quick vanilla glaze to drizzle over the tops. And that’s it, easy strawberry yogurt muffins. We hope that you try them soon!
Simple Strawberry Yogurt Muffins
These yogurt muffins come together quickly and are packed with strawberries. When you make muffins, remember this: mix dry ingredients as much as you want, mix wet ingredients as much as you want but, when you put the two together only mix until they combine. If you over mix, the muffins will be heavy and flat.
You Will NeedStrawberry Muffins
1 ¾ cups all purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup strawberry yogurt
1 large egg
6 tablespoons unsalted butter, melted and cooled
1 cup roughly chopped strawberriesVanilla Glaze
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 to 3 teaspoons milk
- Make Batter
1Heat oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners or spray with non-stick cooking spray.
2In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt until well blended. In another bowl, whisk the yogurt, egg, and melted butter until smooth. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. Stir in the strawberries.
- To Finish
1Fill muffin cups about three-quarters full. Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
2To make the vanilla glaze, whisk powdered sugar with vanilla and one teaspoon of milk. Continue to add milk until the glaze is thin enough to drizzle over the muffin tops. Drizzle glaze on top of cooled muffins, then wait 5 to 10 minutes until it sets.
Adam and Joanne's Tips
- Frozen strawberries: Thaw frozen strawberries then dice. These can be substituted for fresh strawberries in the recipe above.
- Storing: These are best eaten the same day. Overtime, they loose their crunchy top. We’ve found it best to place them in a plastic bag, seal, and store in the fridge for to 2 to 3 days then warm just before eating. To freeze muffins, wrap them tightly in aluminum foil or place them in freezer bags, and freeze for up to 3 months.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne